Vegetarian Kimchi Ramen
1 medium-sized onion, sliced
1- inch ginger, grated
2 cloves of garlic minced
3 tablespoons sriracha
3 tablespoons rice wine vinegar
3 cups water
2 tablespoons miso paste
1/2 cup kimchi, sliced
1/2 litre vegetable stock
2 tbsp soy sauce
1 pak choi cut in half (or your favorite greens)
1 cup mushrooms diced
Ramen noodles (or can use gluten-free noodles)
In a medium saucepan, heat the oil over medium heat. Fry the onion, garlic and ginger until golden.
Next, add stock, miso paste, rice wine vinegar, sriracha, kimchi, water, soy sauce, salt, diced mushrooms, pak choi. Bring to a boil and lower to a simmer. Simmer covered for about 25 minutes.
Meanwhile, boil an egg for 6-8 minutes until soft boiled (keep that yolk slightly runny). Set aside once cooked.
Remove the one you boiled from the heat and set aside. Cook the noodles according to the package instructions. Drain it for 5 minutes.
Place the cooked noodles in a bowl and pour over the broth with the kimchi, mushrooms, pak choi, add the topping egg sliced in half.
Serve and enjoy!
Inspired by Wheregoesrose